I have an old style MES30, I have used big pits and little pits since I has a boy and done electric smokers for over 30 years. Before I get into this, let me say the views I share are mine. And we all know what opinions are like, right?
The MES in my opinion works perfectly fine as designed. There is no reason for any additional modifications to smoke any meats. The reason for the axillary smoke generator is to make the MES more in line with what the abilities of a fire-burner. You are giving it the ability to function as either, but since its not a hot dry fire smoke you can smoke fine as it comes out the box. I believe if you research this site that even Jeff says that after approx. 140 degrees the meats begins to lose the ability to assume smoke. Using the accepted norm of the 220-230 degree heat achieving an IT of 140 doesn't require a 12 to 18 hour smoke. The chips used, if used as an electric smoker is set up, will easily take you thru 1.5 hours of smoke easily. In most cases that would be plenty of smoke, actually you can even over smoke the food.
The aux. smoke generator is great for cold smokes and smokes that are going to require long low temps like pulled pork, maybe a brisket, but remember that the smoke enhancement diminishes after 140 degrees IT, so the longer you smoke, the more you are just wasting the wood. (I can hear the Guru's about to descend upon me!)
For a normal electric smoke, you close the vent and allow the smoke to stay in the box with the moisture. If its a dry heat like a fireburner you have to mop or spritz or add water trays to help with the moisture content. The electric does this automatically. And by trapping the smoke in the smoker, require less. You will not see a smoke ring like with a fire burner, but you also do not have to worry about moisture and tending the pit. By keeping the vent near closed you will maintain the temp in the smoker easily although you will not achieve that thin blue smoke that is seen when the fireburner is working at max. efficiency.
All that said, I recommend a fowl for your first smoke, its easiest and least expensive to start with. And its dang tastee! I recommend a minimalistic approach. Nothing fancy, learn what the smoke will do for you before trying to make it better.
I am sure all chips or pellets are basically the same and will work, but for my 2 cents, I always stick with the girl I brung to the dance. Why have to diff rent people to praise about when one guarantees to be right?
You got an electric for convince I assume, invest in a good remote temp sensing device so you can enjoy it. That way you can keep the door closed. very important with electrics.
My biggest suggestion, enjoy the smoke. Seriously you can not hardly mess it up except but early withdrawal. It is supposed to be a stress free cooking, every time you start to worry about something, sit down relax and wonder about how good life is.
The only other suggestion is, and we all think its silly, take notes. Write down what you do so that next time you'll remember what was good and bad about the last smoke so you can attempt to make it better. It would be a shame to get the perfect smoke and NOT remember how you did it.
Enjoy the smoke, and good luck. (BTW not everyone is as long winded as I am)